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Crown Roast of Pork Recipe

This Crown Roast of Pork recipe is perfect to cook for a large group of people, because the prep will only take about 30 minutes, and your guests will think you spent days!
We add a bit of smokey flavor with some cherry wood in the smoker box, and I show you how to keep the roast juicy by roasting it over some vegetables, aromatics, and red wine.

SERVES
10-20

PREP
30 min

COOK
2 1/2-3 hours

READY IN
3 hours 30 min

Ingredients

1 crown roast (around 17 ribs)

Cherry wood chips (enough to fill smoker box)

1/2 cup red wine (in smoker box)

Mediterranean seasoning blend (enough to cover roast)

Black pepper, to taste

Kosher salt, to taste

Baste:

1 stick unsalted butter

1/2 cup extra virgin olive oil

1/3 cup Mediterranean seasoning blend

3 sprigs fresh rosemary

Drip Pan Vegetables:

10 each new potatoes (quartered)

2 each yellow onion (chopped)

1 each yellow bell pepper (chopped)

1 each red bell pepper (chopped)

Mediterranean seasoning blend, to taste

1 cup red wine

3 Tbsp extra virgin olive oil

4 sprigs fresh rosemary

Mediterranean Seasoning Blend:(yields 1.5 cups)

1 Tbsp + 2 tsp kosher salt

1 Tbsp + 2 tsp black pepper

2 Tbsp garlic powder

3 Tbsp oregano

1 Tbsp granulated sugar

2 Tbsp onion powder

1 Tbsp thyme

2 Tbsp basil

2 Tbsp marjoram

2 Tbsp rosemary

3/4 tsp cinnamon

2 tsp ground cardamom (measure before grinding)

2 tsp ground fennel seeds (measure before grinding)

2 Tbsp corn starch

Directions

Allow crown roast to come to room temp while you season with salt, pepper, and Mediterranean seasoning blend.

Load your smoker box with cherry wood, and pour in a little red wine. Set smoker burner to medium heat.

Place your roasting pod in the grill, turn the far right burner to high, and the burner beneath the roasting pod to medium.

Preheat grill to 425°F.

Place drip pan filled with chopped vegetables in the bottom of the roasting pod, pour in red wine, olive oil, rosemary sprigs, and season with Mediterranean blend.

Put cooking grids over drip pan on roasting pod and place crown roast on the grids.

Close the lid of your grill and roast for 10-15 minutes at 425°F.

Mix up basting mixture over medium heat.

After roasting at 425°F for 10-15 minutes (until browned), open lid and baste.

Close lid and reduce temperature to 350°F for the remainder of the cook.

Baste about every 30 minutes.

After about 2.5 hours, check the internal temperature. When the internal temperature reaches 140°F, the roast is ready to remove from the grill.

Tent loosely with foil and rest roast for 20 minutes.

Plate roast with vegetables from drip pan on the side, optionally garnish with fresh sage and rosemary.

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